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Evaluation of chocolate as a source of dietary copper

Weber, Thomas ; Solioz, Marc

In: European Food Research and Technology, 2014, vol. 238, no. 6, p. 1063-1066

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    Titel
    • Evaluation of chocolate as a source of dietary copper
    Autor
    • Weber, Thomas. Department Clinical Research, University of Bern, Murtenstrasse 35, 3010, Berne, Switzerland
    • Solioz, Marc. Department Clinical Research, University of Bern, Murtenstrasse 35, 3010, Berne, Switzerland
    Dokumententyp
    • Postprint
    Sprache
    • Englisch
    Veröffentlicht in
    • European Food Research and Technology, 2014, vol. 238, no. 6, p. 1063-1066. Springer Berlin Heidelberg
    Andere elektronische Ausgabe
    OAI-PMH-ID
    • oai:doc.rero.ch:326603
    Summary
    Chocolate has frequently been proposed to be a valuable source of dietary copper, but data on the copper content of major contemporary chocolate brands are scarce. The copper content of 22 brands of chocolate, many of which are sold worldwide, is thus presented here. A reliable hot ashing procedure to determine the copper content of chocolate by inductively coupled plasma atomic emission spectroscopy is also described. It was found that the copper contents of the chocolates analyzed here varied in the range of 1.85±0.10 to 16.50±1.29μg/g. There was a linear correlation of the copper content of chocolate to its cocoa content with a correlation coefficient R 2 of 0.89, showing that the copper was largely contributed to the chocolate by the cocoa. The value of chocolate as a source of dietary copper is discussed.